In Niagara Wine + Food, a book celebrating Ontario’s terroir, chef Jason Parsons of Peller Estates presents a refined take on a classic indulgence. Poached lobster, smoked bacon and black truffle come together in this dish, which is both rich and restrained. Parsons uses the Pepper Estates Private Reserve Chardonnay in this recipe and recommends it as a wine pairing for its bright acidity and complementary notes of lemon, cream and vanilla.
Lobster Linguine With Chardonnay Cream Sauce
Ingredients
- 1 tbsp butter
- ½ cup chopped smoked bacon
- 1 shallot sliced
- ¼ cup Chardonnay
- ½ cup 35% cream
- 450 g linguine
- 1 cup roughly chopped Atlantic lobster meat poached in ice wine
- ¼ cup fresh basil leaves
- ½ cup shaved Handeck cheese or Parmesan divided
- salt and freshly ground pepper
- 1 dash truffle oil or a handful of truffle slices
- microgreens, for garish optional
Instructions
- Melt butter in frying pan over medium-high heat. Add bacon and shallot and sauté for 2 minutes. Pour in wine and simmer until reduced by half, about 2 minutes. Stir in cream and keep warm.
- Meanwhile, bring saucepan of salted water to a boil. Add fresh linguine and cook until al dente, 2 to 3 minutes (or follow package instructions for dry linguine). Drain pasta, add it to frying pan and stir to coat. Add lobster, basil and half of the cheese. Season with salt and pepper.
- Drizzle with truffle oil (or garnish with truffle slices), sprinkle with the remaining cheese and garnish with microgreens, if using.
Recipe excerpted from Niagara Wine + Food
by Magdalena Kaiser. Adapted for ELLE
Gourmet. Photography by Rick O’Brien and
Stephen Dominick. Copyright © 2026,
Magdalena Kaiser. Republished with permission of Figure1 Publishing.
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